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Croissant Bake With Protein-Packed Vimto® Custard

Croissant Bake With Protein-Packed Vimto® Custard
Emily Wilcock
Content Executive2 years ago
View Emily Wilcock's profile
Bread and butter pudding but with a Vimto® twist.

This recipe from @elmint is an absolute winner for those pastries that got to the end of the week unused. They're sat by the bread bin, looking lonely and slightly stale. What better use for them than baking them into a delicious croissant and butter pudding. The best part is this recipe actually works better with older croissants — they’re less flaky and messy.

Serves 3


  • 20 g low-fat butter at room temperature
  • 3 reduced-fat croissants
  • 3 egg whites
  • 1 scoop Vimto® clear whey
  • 1 tsp Vanilla Flavdrops
  • Handful frozen mixed berries
  • 100 ml oat milk



First, use the butter to coat the insides of a pudding dish.


With a sharp knife or scissors, cut the croissants into chunks. Spread them out in the dish.


Sprinkle frozen berries over the croissant chunks.


To make the custard mix, beat the egg whites and Clear Whey in a shaker, add a splash of milk and continue mixing.


Pour the mixture over the croissants.


Bake for 20 minutes on gas mark 7/200C fan oven.


Leave to cool for 10-15 minutes before serving. Eat straight from the dish or dust with icing sugar or melted Protein Spread for an extra treat.

Nutritional info per serving:

Total Fat10g
Total Carbohydrates18g



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Emily Wilcock
Content Executive
View Emily Wilcock's profile
After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.